Salted Caramel Brownie Cupcakes

Salted Caramel Brownie Cupcakes

Melissa Garcia
PREP TIME: 15 MIN COOK TIME: 17-20 MIN TOTAL TIME: 35 MIN
Print Friendly and PDF

This Salted Caramel Brownie Cupcakes will Blow your mind! I assure you will love them as much as I do. I believe in self control I do, but its really hard to have just one! These are so fun and go with just any Buttercream that you can substitute regular cupcakes for these if you want to have something just a little different to serve at a special occasion!

Ingredients

Brownie Cupcake

  • 1/2 Cup melted Unsalted butter
  • 3 Oz Semi Sweet Chocolate
  • 1/3 Cup Buttermilk
  • 1 Cup Sugar
  • 2 Eggs (Room Temp)
  • 2 Tsp Vanilla Extract
  • 2/3 Cup All Purpose flour
  • 1/3 Cup Cocoa Powder
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt

Butter Cream

  • 1 1/2 Cups of Unsalted Butter (Room Temp)
  • 3 Cups Sifted Powdered Sugar
  • 1 1/2 Tsp Vanilla Extract
  • 2 Tbsp Milk (Room Temp)
  • 1/3 Cup Salted Caramel
Salted Caramel.jpg

Instructions

Preheat the oven to 350F. Place Cupcake Papers in a Cupcake pan.

  1. Melt Butter, chocolate and Buttermilk together in a large bowl either in the microwave or a double boiler. Its going to look like it won’t come together great at first but just keep stirring until it’s combined. Give it a couple of mins to cool just a little.
  2. Add your eggs, sugar and vanilla and whisk until combined.
  3. In a separate bowl sift the flour, cocoa powder, baking powder and salt and add in two portions to your wet ingredients. Whisk until combined. Over mixing can lead to tough cupcakes and we want to enjoy these at their best soft and the perfect amount of moisture.
  4. Pour batter about half way per cupcake. This is a Runny Batter but will result in a beautiful brownie cupcake.
  5. Bake for about 17-20 mins depends on the pans you use and your oven. Mine bake for about 19 or when you stick a toothpick in the middle and you’re going to have just a couple of crumbs on they’re done. These are not your regular cupcakes the consistency is different much more of a brownie texture thats the reason you will have just a couple crumbs in your toothpick but not wet batter.
  6. In a stand mixer or hand mixer whisk your Unsalted Butter on Med/High Speed for about 5 minutes until its soft and fluffy.
  7. Scrape the sides of the bowl and add in your powdered sugar on low speed one cup at a time when you’re on your second cup add your milk and vanilla then continue adding your sugar.
  8. Whisp for about 5 more minutes until lighter in color and soft but fluffy in texture.
  9. Add your Salted Caramel and Whisk until combined.
  10. Pipe the Cupcakes to your preference and swirl a little more caramel for some extra flavor on your Buttercream.

Tips

  1. My absolute favorite chocolate to use on any baking I do is Ghirardelli This is not sponsored I just love the quality of their chocolate. It melts beautifully and the flavor is of such great quality it brings my recipes to the next level.

    With that being said if you have a store near you that carries Ghirardelli I highly recommend using it to get the best result of flavor to your cupcakes.

  2. Share your pics with me on social media! #sweetmelibakery
Pumpkin French Toast

Pumpkin French Toast